FIELD: confectionery industry, particularly, production of dietetic and diabetic caramel. SUBSTANCE: method involves preparation of caramel syrup and introduction in it sugar analogs lactine and isomalt. Sugar is boiled down at steam pressure 0.6 MPa. Additionally, acesulphame is added in caramel sugar for improving product taste. Using of sugar analogs allows to prepare new sort of caramel with increased twice storage life. EFFECT: broadened assortment of sweets for dietetic and diabetic alimentation. 2 cl, 4 ex
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